A New Favorite “Salted” Blondies

I really love this blondie recipe.  I saw the photo for it on Tastespotting, followed it over to The Delicious Life, and made the original recipe which was a very yummy Heath Bar Blondies.  Sarah is right in that this is the easiest dessert. 

The Heath Bar Blondies went so fast I didn’t get to take any photos.  (Monica, I stink!) Because they were so good I had no problems baking a second batch a day or two later so I could photos to share with you.  I did though decide to shake things up a bit.  The photos you see here are of the second batch made with Ghirardelli white chocolate chips and (half ) topped with macadamia nuts.   Next time the whole thing gets nuts!

I think what made me fall in love with these blondies was the occasional hint of salty from the coarse sea salt I used.  I now realize what everyone was talking about last year when they were topping everything with a sprinkling of sea salt.   You guys know what you’re talking about.  Who am I to question!

This just may be my new “go to” recipe for blondies.  (Nope!  This recipe won’t be used as the base of my beloved snickerdoodle blondies!  :)) I’m certain butterscotch chips would be a yummy addition but I’m thinking chopped PB cups next.

Heath Bar Blondies Recipe

Preheat oven to 350. Grease 9×9 baking pan. (You can use an 8×8; the blondies will just be slightly taller.)

Into a large mixing bowl, sift together: 1 c. all-purpose flour, ½ tsp baking powder, 1/8 tsp baking soda, and ½ tsp salt (I used coarse sea salt. For the second batch I wasn’t as careful to measure a 1/2 tsp which meant I added a granule or two more).

In a large bowl, beat together 1 c brown sugar with 1 stick melted butter. Add 1 large egg and ¼ tsp vanilla.

Stir the flour mixture into the butter mixture along with 1 c. coarsely chopped Heath bars.  (I used Heath baking pieces with the first batch & then white chocolate chips for the second.  On the second batch I also topped half the pan with a handful of chopped macadamia nuts.) Pour batter into pan.

Bake for 20 to 25 minutes. Let cool (if you have the patience, I didn’t which is why you see a missing piece!) before cutting into squares.

I know I posted a lot of photos but I couldn’t help it.  I just LOVED these blondies.  They were also delish nuked for about 1o seconds and topped with vanilla ice cream. :)

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